Slow Cooker Venison Burritos
Scott Emerick, EvoOutdoors Team Member
Are you sick of the same old venison recipes you have been cooking for years? Try these delicious and extremely easy venison burritos and I guarantee you wont just cook them once.
This recipe wins no awards for being the fanciest but is by far my family and friends favorite.
-1.5 – 2 lb boneless venison round
-1 (16 oz) Jar salsa (hot if you like spicy)
-1 (15 oz) Can corn – (drained)
-1 (15 oz) Black beans – (half drained)
-1 (8oz) Package cream cheese (4 oz needed)
-1 Package of your favorite flour tortillas
-1 (8 oz) Package shredded Mexican cheese
Lets get cooking!
- Place your venison into the bottom of your slow cooker.
- Cover with the jar of salsa, drained can of corn and half drained can of beans.
- Set the slow cooker to LOW and cook for 6-7 hours or until the venison pulls apart easily with a fork. It is easiest if you remove the venison from the slow cooker and pull apart on a cutting board. Return the venison to the slow cooker.
- Cube 4 oz cream cheese and stir in until melted.
That is it, time to eat!
Place the desired amount on a tortilla, top with shredded cheese, along with sour cream and hot sauce if you prefer and simply enjoy!
Going Greek: Venison Gyros
I still don’t know how to pronounce it however, no matter which pronunciation you decide, the Gyro sandwich has been deemed an American-Greek fast food staple. Served at festivals, carnivals and a select number of Mediterranean restaurants around the United States, the Gyro sandwich is a delicacy that I don’t often get to eat, but absolutely savor when I do.
According to Whats Cooking America the Gyro type of sandwich has been known, and sold on the streets of Greece, the Middle East, and Turkey for hundreds of years. Greek historians believe that the dish originated during Alexander The Great’s time when his soldiers used their knives to skewer meat that they turned over fires. Even today, a proper gyro is made with meat cut off a big cylinder of well-seasoned lamb or beef on a slowly rotating vertical spit called a gyro.
I don’t know about you but I don’t have a slow turning vertical spit in my kitchen. Heck, I barely have a kitchen! If you’re anything like us, you like to think outside the box when it comes to your wild game meat. After all, you worked hard to harvest the animal and what better way to honor your hard work than to experiment with different recipes.
Here is our own take on a venison gyro, or as Adam calls it a “Deer-ro”
2 lbs venison steak- any cut.
We used a package of deer venison steak at the very bottom of the freezer…you know, that package that is unmarked and questionable. The one that clearly you were either too tired to label during processing or didn’t even know what to call it. Any cut and type of venison meat will do, from deer to exotic game.
1 white onion
Salt, pepper, turmeric, paprika, cayenne, garlic and any other spice combinations you may like- oregano and mint would be good!
Typically you can buy tzatziki sauce in your local grocery store. Store bought has a very strong dill flavor and I like mine a little more diluted. Click on the link for an EASY TZATZIKI recipe which you can tweak to satisfy your pallet.
Roma tomato, sliced
Romaine lettuce, shredded
Hot sauce- Because we live in the South y’all
3. Using a cast iron skillet, heat and coat pan with olive oil and a tablespoon of butter. Add. venison and onion mix. Sear venison on both sides, making sure not to overcook but letting a crust form on the edges of the meat (that will give it the true gyro texture!). Add more olive oil/butter as needed. 4. Assemble sandwiches by heating pita bread. Layer tzatziki sauce, meat and onions, lettuce, tomato, feta cheese.
5. If you are feeling really creative, wrap your Gyro sandwich in foil for that real street food feeling. Enjoy!
This is my second spring in the great state of Texas and I love watching our garden grow at the Czech Out Ranch. Every day there is something new to report. A new blackberry blossom, a bean stalk, an onion trying to push up from the soil. When it comes to cooking I am inspired by our garden and love to take a walk through it prior to dinner.
My husband and I love Thai food and anything that accompanies a spicy palate is a plus. I was craving Thai lettuce cups one day when I forgot to go to the store for chicken. My husband Adam suggested using venison instead- genius! Since this is South Texas and all, Thai lettuce tacos seemed more fitting a title. Here’s how we made this simple dish.
**If you want to serve with rice I suggest starting your rice based on an hour cooking/prep time commitment. We use a rice cooker so we always start the rice prior to any cooking. In this case we used jasmine rice which classically accompanies Thai food. White rice, brown rice or any sort of starch would work just as good.
Thinly slice roughly two pounds of defrosted venison steak (we wanted leftovers for the following evening). Marinate in a bowl with soy sauce, rice wine vinegar and sesame oil. Salt and pepper. A little goes a long way and I don’t measure. This is why Adam does all the baking. Any type of venison will work (deer, elk, exotics) but in this case we used black tail deer harvested by Adam in Oregon.
Slice/chop your veggies and toppings. We used a variety of peppers, onion, cilantro and crushed peanuts. I added a little bit of chive, basil and parsley from the garden. In addition, the garden peppers were calling my name so I added a few Serrano peppers for an added kick. Choose whichever veggies you enjoy!
Add a touch of olive oil to a pan and sear the venison steak in batches. We do majority of our indoor cooking in a cast iron skillet. Don’t overcook the venison. A minute or so on each side and the venison will be ready. Transfer to a dish and cover with foil to keep warm while you sear the rest.
Sautee onions, peppers and cilantro. You can either do this combined with the venison in step three or afterwards.
Prepare lettuce cups. Traditionally in Asian food restaurants lettuce cups are served with iceberg lettuce because they provide a good vessel for all the goodies. I don’t readily buy iceberg lettuce so I used some romaine which worked just as well. In the garden I mostly grow micro-greens which aren’t sturdy enough but certainly would make a good warm salad version of this recipe. To prepare, tear off each romaine leaflet from the stem to be used as your “cup” or “tortilla” to hold the cooked mixture.
Put it all together and enjoy.
There are many different ways you can put this concoction of ingredients together. We first placed a spoonful of jasmine rice on each romaine lettuce taco. Then added the meat/veggie mixture and uncooked toppings. I added extra cilantro as well as chive, basil, parsley and crushed peanuts for crunch.
Nut allergy? Bean sprouts work just as well. Caution: The more ingredients you add the messier the bite!
My first job in college was at a Hawaiian restaurant where sesame seeds were sprinkled on top of every dish. Therefore I have been trained to have toasted sesame seeds on hand. I buy them pre-toasted but you can easily toast them yourself. How to toast sesame seeds.
For spice Adam and I like to indulge with some hot chili sauce or you can make any Asian inspired vinaigrette. I am obsessed with Korean BBQ sauce. There is room to mix ethnicities for variation so have fun with it!
As hunters it is always fulfilling to know that you played a crucial part in the making of your meal. I also find that when you cook your own wild game it sparks a retelling of the hunt, the animal and the memories made. In a way, cooking your own wild game is a way to honor your harvest.
Happy hunting, gardening and eating!
Venison steak- 2lbs
Your favorite peppers- 1-2
Chive, basil, parsley (or whatever added flavor you’d like)
Salt and black pepper
White wine vinegar
Optional: Toasted sesame seeds, chili sauce, peanuts, bean sprouts
-Kristin Parma, Evo Media Coordinator/ProStaff
-Adam Parma, ProStaff
In the pursuit of big game a lot of hunters aim for the heart however, I try to avoid making a direct heart shot if possible. “Why?” you might ask. Many people are familiar with using deer quarters, the loins, the backstrap, etc., but have you ever tried the heart? Yes, the good ol’ pump station! Now do not be quick to blame my Louisiana roots on this craziness. The crazy Cajuns down here have been known to eat just about any part of any critter. Even here in Louisiana not many people have been brave enough to try the heart, but those few brave souls that have are delightfully rewarded with a beautiful cut of meat.
Tips on Preparing the Heart (think back to your old anatomy classes):
- Remove all of the blood and blood clots by rinsing thoroughly. Be sure to get deep down into the chambers of the heart and even submerging it in cold water while giving it a few squeezes will help flush any remaining blood out.
- Cut away the “crown” of the heart leaving behind the main muscle. Cut away excess fat and connective tissue from the outer part of the heart, then butterfly and trim the remainder of the main artery, valves, and the fibrous tissue. What you are left with is gorgeous, filet-like meat that lacks the grainy, fibrous texture of the more traditional cuts of venison. The overall misconception is that it has a liver-like flavor when infact it does not.
- Need step by step instructions? Click here!
“The Instant Grill”: Because what better way to enjoy your fresh wild game then on an open fire after skinning and quartering it?
Simply prepare the heart as previously mentioned, then season it as you would your favorite steak. I like to use garlic powder, season all, salt, pepper, and olive oil ( I also sometimes marinate it in beer, but its not required).
Light up the fire pit and sit back and relax until the embers and coals are nice and evenly hot. Throw the meat on the grill and cook to a medium rare and then remove from heat. Let it rest for a few minutes before slicing to ensure that the juices do not run out. Enjoy! Best served with some awesome garlic mashed potatoes!
“I ♥ Fajitas”: Bring your typical boring fajitas to a new level with all fresh ingredients and a little venison love.
Fajitas can be as extravagant or as plain as you like but this is my favorite way to eat them! After preparing your deer heart, slice into strips and season with your favorite fajita/taco seasoning mix and a little bit of garlic and cilantro. While that is resting, slice up some green onions, purple onions, yellow and red peppers, mushrooms, garlic, and more cilantro. Toss the mixture in lime juice and sear the veggies in a screaming hot skillet and cook until they are barely limp, then remove from the skillet. After the veggies are done, toss in the heart slices and cook until medium rare. Best served on a corn tortilla with the heart, veggies, avocado/guacamole , fresh cilantro (yes, I
use a lot of am obsessed with cilantro), pico de gallo, and a drizzle of sriracha sauce on top.
Over the years I have had venison heart prepared in a few different ways, so be adventurous. Above are a few of my favorite ways to prepare the heart. In addition, a couple other good ways to prepare the heart include smothering it with onions, stuffing it with sausage or another stuffing of choice, and this awesome looking bruschetta recipe.
To those that have never tried it or were afraid to try it, would you be open to the idea of keeping and cooking your next big game heart? If so, which recipe would you indulge in first?